Mango, raspberry and makrut lime sorbets in dacquoise

Make all three sorbets.

Preheat oven to 180°C/ 350°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

To make dacquoise, sift icing sugar into medium bowl; stir in coconut and ground almonds. Beat egg whites in small bowl with electric mixer until soft peaks form; add caster sugar, beat until sugar dissolves. Fold egg white mixture into coconut mixture. Spread mixture into pan.

Bake dacquoise about 10 minutes. Immediately turn onto baking-paper- lined wire rack, peel away lining paper. Cool. Cut dacquoise into twelve 4cm x 10cm (1½-inch x 4-inch) pieces; place six pieces on serving plates.

Spoon rounded tablespoons of each sorbet onto half the dacquoise pieces; top with remaining dacquoise. Serve immediately.

Blend or process mango and juice until smooth.

Combine sugar and half the mango puree in small saucepan; stir over low heat until sugar dissolves.

Remove from heat; strain into small bowl. Stand small bowl inside a larger bowl filled with ice, stirring occasionally, until mixture is cold. Stir in remaining puree.

Churn mixture in an ice-cream maker, following manufacturer’s instructions. Spoon into deep airtight container, freeze until firm.

Stir ingredients in small saucepan, over low heat until sugar dissolves and berries are pulpy. Remove from heat; strain into small bowl.

Stand small bowl inside a larger bowl filled with ice, stirring occasionally, until mixture is cold.

Churn mixture in an ice-cream maker, following manufacturer’s instructions. Spoon into deep airtight container, freeze until firm.

Stir ingredients in small saucepan, over low heat until sugar dissolves. Bring to the boil; remove from heat.

Strain mixture into small bowl. Stand small bowl inside a larger bowl filled with ice, stirring occasionally, until mixture is cold.

Churn mixture in an ice-cream maker, following manufacturer’s instructions. Spoon into deep airtight container and freeze until firm.